• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any large mushrooms).

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.

• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste. • In a third medium bowl, whisk together tempura mix, garlic powder, remaining OId Bay Seasoning, 1⁄3 cup cold water (2⁄3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.

• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary. • Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

• While mushrooms cook, cut baguettes lengthwise, stopping before you get all the way through. • Toast, cut sides up, (place directly on oven rack or use a baking sheet) until golden brown, 3-5 minutes.

• Spread cut sides of baguettes with remoulade; fill with mushrooms, dill pickles, and as much slaw as you like. • Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!